If you don’t like brownies you probably also don’t like sunshine, rainbows, and puppies, because you’re clearly a monster.
These delicious brownies are fudgy, soft, and rich. They’re also so good that you may have to hide them to keep from eating the whole tray within a day.
The great thing about this recipe is that it is easy and can be modified to be dairy free. Instead of butter, just substitute vegetable or coconut oil (I change it up depending on the audience eating them and they always turn out great). You’re also absolutely able to put your own spin on the flavor of these brownies- just take out the nuts and add a shot of espresso to get mocha brownies, or add in something like a swirl of Nutella.
Just remember, the difference between boxed brownies and scratch brownies is about 10 minutes of prep, so why not try them out for yourself?
What you’ll need: 1 cup of melted butter (substitute vegetable or coconut oil for dairy free brownies), 1 cup of light brown sugar (lightly packed), 1 cup of white sugar, 3 medium or large eggs, 1 tablespoon of vanilla extract, 2/3 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1/4 tsp of salt, 1/2 tsp of baking powder, 2 cups of whole pecans, 2/3 cup of dark or semisweet chocolate chips.
In a large mixing bowl, combine both sugars, eggs, and vanilla. (If you're adding espresso, add it now.) Slowly whisk in the melted butter or oil.
In a separate bowl, combine cocoa powder, flour, salt*, baking powder, pecans, and chocolate chips. Then, stir the two mixtures together until just combined with a spatula or wooden spoon. DO NOT BEAT. DO NOT OVER-MIX. It is ok if there are lumps.
*You may use kosher salt or iodized salt, however if you are using kosher salt, rub it in your palm with your thumb first to powder it.
Spread batter into foiled/greased pan. Bake for 15 minutes, rotate pan, and continue to bake for another 20-25 minutes, until toothpick comes out clean.
Cool for 30 minutes, then cut into squares and serve.
Note: These brownies freeze really well if they aren’t all eaten up within the first few days… but we all know that’s unlikely.
FUDGY PECAN BROWNIES
Servings: 24
Time: 45 mins
Difficulty: easy
INGREDIENTS
1 cup butter (substitute vegetable or coconut oil for dairy free)
1 cup light brown sugar, lightly packed
1 cup white sugar
3 medium or large eggs
1 Tbs vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 tsp salt*
1/2 tsp baking powder
2 cups whole pecans
2/3 cup dark or semisweet chocolate chips
(optional- 1 shot espresso)
*You may use kosher salt or iodized salt, however if you are using kosher salt, rub it firmly in your palm with your thumb first to powder it.
METHOD
Preheat oven to 350ºf.
Cover a 9×12″ pan in foil and heavily grease with cooking spray.
(If using butter, melt in a saucepan or microwave and remove from heat.)
In a large mixing bowl, combine both sugars, eggs, and vanilla. (stir in espresso if using it) Slowly whisk in butter or oil.
In a separate bowl, combine cocoa powder, flour, salt, baking powder, pecans, and chocolate chips.
Stir the two mixtures together until just combined with a spatula or wooden spoon. DO NOT BEAT. DO NOT OVER-MIX. It is ok if there are lumps.
Spread batter into foiled/greased pan. Bake for 15 minutes, rotate pan, and continue to bake for another 20-25 minutes, until toothpick comes out clean.
Cool for 30 minutes, then cut into squares and serve.